Names of Meat Dishes in The Turkic Languages of the Ural-Volga Region in Lexico-Semantic and Comparative-Historical Aspects

This article is devoted to the study of lexemes used to denote meat and traditional meat dishes among the Turkic peoples of the Ural-Volga region from a lexical-semantic and comparative-historical point of view. The Bashkir, Tatar, and Chuvash languages, the languages of the Turkic peoples living in this region, were used as study languages. The names of meat and meat products, which function in the languages of two different subgroups (Tatar and Bashkir – the Kypchak subgroup, Chuvash – the Bulgar subgroup), but of a single linguogeographical community, are subjected to a comprehensive analysis for the first time in Turkological science, which determines the relevance of the chosen topic. The research material is based on ethnographic and linguistic studies, in which one can find information about the national dishes of the peoples of the Ural-Volga region and the vocabulary of their traditional food. This article deals with the names of the most popular traditional meat dishes: boiled meat, meat broth, meat soup, beshbarmak (meat with noodles), kazy (horse meat sausage), tultyrma (liver sausage). The study has shown that the functioning of the names of meat and meat dishes is due to the characteristics of the genetic connections of the Turkic languages of the Ural-Volga region: while some names are common to all the languages studied, others show variability, namely in Chuvash, which belongs to the Bulgar subgroup, there are mainly names of meat and meat dishes that differ from the languages of the Kypchak subgroup. Of all the names examined, only one original Turkic lexeme is common to all Turkic languages of the Ural-Volga region (Bashk. tultyrma, Tat. tutyrma, Chuv. tultarmăsh

Ural-Volga region, Turkic languages, names of meat dishes, comparative historical research, lexical-semantic analysis